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Ham and Shrimp Jambalaya

This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    4 servings


  • 1 cup cubed fully cooked ham
  • 3/4 cup chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons vegetable oil
  • 2 cups chicken broth
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon each cayenne pepper, chili powder and pepper
  • 1 bay leaf
  • 1 cup uncooked long grain rice
  • 1 pound uncooked medium shrimp, peeled and deveined


  • In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.
Nutrition Facts
1 cup: 422 calories, 11g fat (2g saturated fat), 187mg cholesterol, 1591mg sodium, 49g carbohydrate (8g sugars, 2g fiber), 30g protein.

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Average Rating:
  • AllisonO
    May 31, 2019

    A spicy, filling five-star dish. You can easily customize this for a family or a crowd. I made it according to the directions, though when I make it next time I will omit the salt called for in the recipe as the ham is salty enough. If your ham is not very salty, you may need to add the salt a little at a time until it meets your preference. If you’re not a fan of the spice, you can cut down on, or eliminate, the cayenne or chili powder. I did have to add a little more water as the rice was still a little too firm even after 15 minutes but otherwise, this turned out perfectly.

  • JAPluemer
    Aug 12, 2015

    fabulous. great tasting and quick. the best combination

  • RLSM
    Jan 7, 2015

    Replaced chili powder with blackening seasoning and used diced tomatoes in place of stewed...great outcome! Served with cheddar biscuits, yum. Will make again!!

  • cbenne12
    May 17, 2014

    This is a fabulous meal! Nothing needed to be changed or modified.

  • jamy
    Oct 28, 2011

    No comment left

  • parksville
    Aug 1, 2011

    This is a terrific recipe w/ lots of flavour anda little kick. We used a can of Rotel instead of stewed tomatoes and whole grain brown rice. Would cut the salt in half next time. Depending on the size of the shrimp, they will cook quicker than 5 minutes, so watch carefully. This dish reheats very well. Yum, yum!

  • akoehler79
    Apr 9, 2011

    I wanted to try something different. This hit the spot! I doubled the recipe and only put in 1/8tsp cayenne and did chili powder and pepper to taste because I didn't want it to be too spicy for my 4yr old. I also added mushrooms and left the bay leaf out because I didn't have it on hand. Huge success!

  • kitchenmouseof5
    Dec 6, 2010

    Very good, I was out of stewed tomatoes, so I used a can of rotel tomatoes and diced a fresh tomatoe. It turned out great.

  • kjskjg212
    Feb 19, 2010

    I have made this many times. Sometimes I have used smoked sausage or kielbasa instead of ham and it is still just as delicious

  • kluesner5
    Jan 3, 2010

    This is one of my family and friends favorite recipes. I've made this many times and every time it gets rave reviews. It's easy and oh so good. I have also substituted smoked sausage for the ham and that's wonderful, too.